Sarawak, fondly known as the Land of the Head Hunters is famous for its Sarawak Laksa, a local Chinese-style vermicelli dish served hot with chicken and egg shreds, prawns and beansprouts in a bowl of spicy coconut soup cooked with tamarind. This version of laksa is very different from the curry laksa found in other Malaysian sates, thereby proclaiming the uniqueness of the Sarawak Laksa.
This delicious yet an affordable meal (RM 3.00-6.00 depending on size) is a favourite amongst the locals, and is eaten as breakfast or as a light meal throughout the day. However, you will find that most stalls stop selling laksa by noon. This is to maintain its gravy freshness...since it is mainly made of coconut milk. Laksa is conveniently available in hawker stalls or coffee shops as well as restaurants and also available even though you dined in a five star hotel in Sarawak..how fabulous!!








